Baked Mushrooms With Spicy Rice And Corn

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 teaspoon chili powder (mexican optional, see introduction)
• 1 cup long grain rice (rinsed)
• 2 cups vegetable stock (or chicken if not doing vegetarian)
• 270 g corn kernels (can, drained)
• 4 large mushrooms (flat or fields)
• 1 large avocado (mashed)
• 2 spring onions (scallions sliced)
• 1 cup tasty cheese (grated)
• 1/4 cup coriander leaves (cilantro)

Recipe

• 1 preheat oven to 180 degree celsius.
• 2 heat oil in a large saucepan over medium heat, add chilli powder (if using) and then add rice, cook stirring, for 1 minute and then add stock. cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed.
• 3 remove pan from heat, add corn and cover and stand for 5 minutes.
• 4 meanwhile, wipe mushrooms with paper towels and trim the stems.
• 5 place on an oven tray, bake for 10 minutes or until tender.
• 6 spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese.
• 7 bake for 5 minutes or until cheese just melts.
• 8 stir rice with a fork to separate the grains. add coriander and season with salt and pepper and stir to combine.
• 9 spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice.